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Full Online Book HomeLearning KitchenMexican And Hispanic - Enchiladas - Spinach Enchiladas By Ang
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Mexican And Hispanic - Enchiladas -  Spinach Enchiladas By Ang Post by :raullery Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1494

Click below to download : Mexican And Hispanic - Enchiladas - Spinach Enchiladas By Ang (Format : PDF)

Mexican And Hispanic - Enchiladas - Spinach Enchiladas By Ang

2 cups defatted chicken stock
1 cup diced mild canned green chili peppers
2 tomatoes, peeled and diced
2 tablespoons finely chopped onions
2 cloves garlic, minced
2 tablespoons cornstarch
2 tablespoons water
11/4 pounds fresh spinach, coarsely chopped
8 corn tortillas


In a 2 quart saucepan, combine the stock, peppers, tomatoes, onions and garlic. Bring to a boil. Simmer over medium heat for 15 minutes.

In a cup, combine the cornstarch and water. Add to the pan. Cook, stirring until the mixture thickens. Remove from the heat.

While the sauce is cooking, steam the spinach for 5 minutes, or until wilted. Divide the spinach among the
tortillas and roll to enclose it.

Coat a 9"'x13" baking dish with nonstick cooking spray. Add the tortillas in a single layer. Top with the tomato mixture. Bake at 400 degree's for 10 minutes.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Baking Time: 10 minutes

Nutrition Facts: Amount Per Serving:Calories 204 Fat 3 g, Cholesterol 0 mg, Sodium 190 mg,
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